Pisco Sour

Classic Boca Cocktails

Starts at $70 per Person Requires Full Table Participation Four Course Family Style Menu 1st Course: Bruschetta, Empanadas & Chorizo 2nd Course: Heart of Palm Salad & Noqui 3rd Course: Your Choice of Steak and Table Shared Sides 4th Course: Dessert Add Wine Pairing $45

Chef’s Tasting Menu

Caballero

18oz USDA Prime Boneless Ribeye+10 on Tasting

Bife Ancho

12oz American Wagyu Flank Steak from Mishima Reserve Seattle Washington

Vacio

12oz USDA Hanger Steak from Painted Hills Oregon

Centro de Entrana

Bife de Lomo

Traditional Argentine Style Outside Skirt with Crispy Skin

Entrana Fina con la Piel

Entrana Fina

Mollejas

Bife de Chorizo

Bife “La Boca”

Flash Fried Brussels Sprouts

Mashed Potatoes

Chili Garlic Green Beans

French Fries “La Boca”

Heart of Palm

Potato Dumplings with Pancetta, Peas & Cream

Noqui “La Boca”

Chorizo, Beef Skewers, Sweetbreads & Empanadas

Gaucho Plate

Grilled Argentine Cheese, Olive Oil & Oregano

Provoleta

Morcilla

Chorizo de la Casa

Fried Pie Filled with Roasted Squash, House-made Ricotta & Lemon

Empanadas de Calabaza

Place a coupe or old-fashioned glass in the freezer for 5–10 minutes or fill it with ice water while you mix the cocktail to ensure the finished drink stays cold. Discard the ice water before serving.

Prepare and chill glassware (optional)

Measure 2 oz pisco, 0.75 oz fresh lime juice, 0.75 oz simple syrup, and 1 large egg white into a cocktail shaker without ice. Seal the shaker and shake vigorously for 15–20 seconds. This 'dry shake' emulsifies the egg white and builds a rich, silky foam.

Dry shake (create foam)

Open the shaker, add a generous handful of ice (about 4 cups loosely packed) and seal. Shake very hard for another 15–20 seconds until the shaker feels cold to the touch (10–15 seconds is often enough if your ice is good). This chills and slightly dilutes the mix while further aerating the foam.

Wet shake (chill and aerate)

Double-strain the cocktail into the chilled coupe or old-fashioned glass using a cocktail strainer and a fine mesh strainer to remove ice shards. Pour gently to preserve the foam head.

Fine strain and serve

Carefully add 2 dashes of Angostura bitters onto the foam. Use a toothpick or small skewer to drag the bitters into a simple pattern (optional). Garnish with a lime wheel or twist on the rim. Serve immediately.

Garnish and finish

If concerned about raw egg white, use a pasteurized egg white or a commercial egg-white substitute in equal volume and follow the same shaking steps.

Safety note (raw egg)

pisco (Peruvian or Chilean grape brandy)

fresh lime juice

simple syrup (1:1 sugar to water)

egg white (large)

Angostura bitters

ice (for shaking)

ice (for optional chilling)

garnish: lime wheel or twist

Chill a highball or Collins glass by filling it with ice and set aside while you gather ingredients (about 2 minutes). Discard the ice before building the cocktail.

Prepare glass

Place the fresh mint leaves and 0.75 oz simple syrup into a sturdy mixing glass or cocktail shaker. Gently muddle 6–8 times—just enough to bruise the leaves and release the oils without shredding them.

Muddle mint and simple syrup

Add 2 oz white rum and 1 oz fresh lime juice to the muddled mint and syrup in the shaker. Add a small handful of crushed ice (about 1/2 cup) to the shaker.

Add spirits and citrus

Secure the shaker and shake vigorously for 8–10 seconds, just to chill and integrate ingredients. The goal is mixing and slight dilution — not a long, frothy shake.

Shake briefly

Fill the chilled highball glass with 1 cup crushed ice. Strain the shaken mixture over the crushed ice through a fine strainer to remove mint bits (or use a Hawthorne strainer if preferred).

Build in glass

Top the drink with 2 oz club soda, gently stir 2 times with a bar spoon to lift the mint and combine. Add 2 dashes Angostura bitters over the top to add aromatic complexity.

Top and finish

Garnish with a lime wheel or wedge on the rim and a fresh mint sprig. Clap the mint sprig between your palms once to brighten the aroma before placing it in the drink. Serve with a straw if desired.

Garnish and serve

To make a pitcher (6 servings): multiply ingredients by 6, lightly muddle mint and syrup in a large pitcher, stir in rum and lime juice, add ice only when serving, and top each glass with soda and bitters to preserve effervescence.

Notes for scaling

white rum

fresh mint leaves

club soda

crushed ice

angostura bitters

lime wheel or wedge (garnish)

mint sprig (garnish)

Preheat oven to 400°F (200°C). Slice the baguette into 1/2-inch slices. Brush both sides lightly with 2 tbs olive oil and place on a baking sheet. Toast in the oven 6–8 minutes until golden, flipping once. While hot, rub each slice with a cut garlic clove. Dice tomatoes and finely chop basil; combine in a bowl with 1 tbs olive oil, red wine vinegar, salt and pepper. Spoon tomato mixture onto toasted bread just before serving.

Bruschetta

Heat 1 tbs olive oil in a skillet over medium heat. Add finely chopped onion and sauté 3–4 minutes until translucent. Add ground beef, pimentón, cumin and a pinch of salt; cook until beef is browned and crumbly, 6–8 minutes. Stir in chopped olives and chopped hard-boiled egg if using. Remove from heat and let cool slightly. Place 1–2 tbs filling in center of each dough round, fold and crimp edges with a fork or by hand. Brush edges with beaten egg. Bake at 400°F (200°C) on a parchment-lined sheet for 15–18 minutes until golden. Alternatively fry in 350°F (175°C) oil 3–4 minutes per side.

Empanada Filling & Assembly

Remove chorizo from casings if using links and crumble into a skillet over medium heat. Cook, stirring, until browned and cooked through, about 6–8 minutes. If using loose chorizo, break up as it cooks. Add 1 tsp red wine vinegar at the end, stir once, and remove from heat. Drain on paper towels to serve alongside bruschetta and empanadas.

Chorizo

In a small bowl whisk 3 tbs olive oil, lemon juice, Dijon, 0.5 tsp salt and 0.25 tsp pepper to make a dressing. In a large bowl combine mixed greens, sliced heart of palm, cherry tomatoes, thinly sliced red onion and chopped parsley. Toss with dressing just before plating and adjust seasoning to taste.

Heart of Palm Salad

Bring a large pot of salted water (add 1 tbs salt) to a rolling boil. Add potato gnocchi and cook until they float plus 30–60 seconds (usually 2–3 minutes). Meanwhile, melt 3 tbs butter in a large skillet over medium heat until it foams and then begins to brown and smell nutty, about 3–4 minutes. Add sage leaves to the butter and crisp for 30–45 seconds. Using a slotted spoon, transfer cooked gnocchi to the skillet and toss gently to coat in brown butter. Remove from heat, stir in 1/2 cup grated Parmesan, and season with pepper and additional salt if needed. Serve warm alongside the salad.

Ñoqui (Gnocchi) with Brown Butter and Sage

Remove steaks from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry and season both sides generously with kosher salt and freshly ground black pepper. Heat a heavy skillet or cast-iron pan over high heat until smoking. Add 1 tbs oil (or a thin smear of oil) and place steaks in the pan. For medium-rare cook about 3–4 minutes per side depending on thickness; for medium 4–5 minutes per side. During the last 1–2 minutes add smashed garlic cloves, 2 tbs butter and rosemary/thyme to the pan and baste continuously with the melted butter. Transfer steaks to a cutting board and rest 8–10 minutes before slicing.

Prepare Steak

Preheat oven to 425°F (220°C). Toss baby potatoes with 2 tbs olive oil and 0.5 tsp salt on a baking sheet. Roast 25–30 minutes, turning once, until golden and crisp. Keep warm and finish with a sprinkle of chopped parsley if desired.

Roasted Baby Potatoes

Toss broccolini with a little oil and salt. Heat a grill pan or skillet over high heat and char broccolini 2–3 minutes per side until tender-crisp with char marks. Squeeze lemon juice over before serving.

Charred Broccolini

Slice rested steaks against the grain and arrange on a large platter. Place roasted potatoes and broccolini in sharing bowls. Spoon creamy chimichurri over the steak or serve on the side for guests to share.

Finish & Serve

Chop dark chocolate and place in a heatproof bowl. Heat heavy cream in a small saucepan until it just begins to simmer (do not boil). Pour hot cream over chocolate and let sit 1 minute, then whisk until smooth. Stir in 1 tbs softened butter for shine. Keep warm (or reheat gently) and spoon a drizzle over a scoop of vanilla ice cream. Finish with a light pinch of sea salt. Serve 1–2 scoops per person family-style or plated individually.

Chocolate Sauce & Plating

Offer the wine pairing as an add-on at $45 per person. Suggested pairings: sparkling or light white with 1st course, crisp white or light red with 2nd course, fuller red (Malbec, Cabernet, or Rioja) with steak, and a sweet fortified wine or tawny port with dessert. Serve pours appropriate to each course (about 3–4 oz per pour).

baguette

extra-virgin olive oil

garlic cloves

ripe tomatoes (medium)

fresh basil leaves

sea salt

black pepper

empanada dough rounds (store-bought or homemade, 4-5 inch)

ground beef

onion (small, finely chopped)

pimentón (smoked paprika)

cumin

green olives (chopped, optional)

hard-boiled egg (chopped, optional)

egg (for egg wash)

fresh chorizo (links) or loose chorizo

red wine vinegar

canned heart of palm (or fresh), sliced into rounds

mixed salad greens

cherry tomatoes (halved)

red onion (thinly sliced)

fresh parsley (chopped)

extra-virgin olive oil (for dressing)

fresh lemon juice

Dijon mustard

salt

potato gnocchi (store-bought) or homemade ñoqui

unsalted butter

fresh sage leaves

grated Parmesan cheese

salt (for boiling)

steak (ribeye, NY strip, or hanger)

kosher salt

freshly ground black pepper

garlic cloves (smashed)

unsalted butter (for basting)

fresh rosemary or thyme sprigs

roasted baby potatoes

olive oil (for potatoes)

salt (for potatoes)

charred broccolini

lemon (for broccolini)

creamy chimichurri (parsley-based)

dark chocolate (60–70%)

heavy cream

unsalted butter (softened)

vanilla ice cream

sea salt (for finishing)

wine pairing add-on (per person)

Remove the 22 oz bone-in prime ribeye from the refrigerator at least 45–60 minutes before cooking to come to near room temperature. Pat dry thoroughly with paper towels.

Bring to temperature

Evenly coat both sides and the exposed bone with kosher salt and freshly ground black pepper — about 2 tablespoons salt total and 2 teaspoons pepper. Press the seasoning into the meat so it adheres.

Season

Preheat a heavy cast-iron skillet or stainless-steel pan over medium-high heat for 6–8 minutes until smoking hot. If using a grill, set up for high direct heat (500°F+).

Preheat cook surfaces

Add 1 tablespoon high-heat oil to the hot pan and swirl. Place the ribeye fat-side down first to render a bit of fat and crisp the cap, then lay the steak flat. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the second side 3–4 minutes. If the bone-side or edges need browning, hold with tongs and sear edges 30–60 seconds each.

Sear

Reduce heat to medium. Add 3 tablespoons unsalted butter, smashed garlic cloves, 3 thyme sprigs and 1 rosemary sprig to the pan. As the butter foams, tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and aromatics for 2–4 minutes. Continue cooking and basting until internal temperature reaches desired doneness: 125°F for rare, 130–135°F for medium-rare, 140°F for medium. For a 22 oz, 1½–1¾" thick steak, expect about 6–10 minutes of total searing time plus basting depending on exact thickness and starting temperature. Use an instant-read thermometer in the thickest part without touching bone.

Baste and finish

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–12 minutes (longer for thicker cuts) to allow juices to redistribute; carry-over will raise temperature a few degrees.

Rest

While the steak rests (or up to several hours ahead), combine 4 tablespoons softened unsalted butter, minced shallot, sherry vinegar, Dijon mustard, chopped parsley, smoked paprika, 1 teaspoon salt and ½ teaspoon pepper in a bowl. Mix until uniformly combined and smooth. Taste and adjust seasoning. Shape into a log on plastic wrap and chill if you want neat slices; otherwise keep soft to spoon over steak.

Make compound butter

When the steak has rested, slice or serve whole and place 1–2 tablespoons of the compound butter on top of the hot steak so it melts into the crust. Spoon any buttery pan juices over the steak as well for additional flavor.

Finish steak with butter

Preheat oven to 425°F (220°C). Toss baby fingerling potatoes with 2 tablespoons olive oil, ½ teaspoon garlic powder and ½ teaspoon sea salt. Spread on a sheet pan in a single layer and roast for 20–30 minutes, turning once, until golden and tender. Keep warm.

Roast potatoes

In a small sauté pan over medium-high heat, add 1 teaspoon extra virgin olive oil and the cherry tomatoes. Cook, shaking the pan occasionally, until skins blister and tomatoes soften (3–4 minutes). Season lightly with salt and remove from heat.

Blister tomatoes

Slice the rested ribeye across the grain into ¾–1" slices (or serve whole). Arrange steak with roasted potatoes and blistered tomatoes. Spoon any pan juices and melted compound butter over the steak. Scatter microgreens for brightness and serve immediately.

Plate and garnish

Bone-in prime ribeye (22 oz, about 1½–1¾ inches thick)

Kosher salt

Freshly ground black pepper

Neutral high-heat oil (grapeseed or canola)

Unsalted butter

Garlic cloves, smashed

Fresh thyme sprigs

Fresh rosemary sprig

Unsalted butter, softened

Shallot, finely minced

Sherry vinegar

Fresh parsley, finely chopped

Smoked paprika

Salt

Roasted baby fingerling potatoes

Olive oil

Garlic powder

Sea salt

Blistered cherry tomatoes

Extra virgin olive oil

Microgreens (for plating)

Remove the 18 oz ribeye from the refrigerator 45–60 minutes before cooking so it comes toward room temperature (about 60–65°F / 15–18°C internally). Pat the steak very dry on all sides with paper towels — dry surface = better sear.

Bring to temperature & dry

Just before cooking, sprinkle both sides evenly with the kosher salt, then the garlic powder and freshly ground black pepper. Press the seasoning gently into the meat so it adheres.

If using a cast-iron skillet: place it on the stove over high heat for 5–7 minutes until smoking hot. If using a grill: preheat to high, with one side hotter for direct searing.

Preheat pan or grill

Add 1 tablespoon neutral oil to the hot skillet and swirl to coat. Place the ribeye in the pan away from you to avoid splatter. Sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side 2½–3 minutes.

Lower heat to medium-high. Add 2 tablespoons unsalted butter, the smashed garlic cloves, thyme sprigs and rosemary. Tilt the pan slightly and use a spoon to baste the steak continuously with the melted butter and aromatics for about 1½–2 minutes while cooking to finish. This adds flavor and helps develop a crust.

Baste for flavor

For medium-rare (recommended for prime ribeye), cook until an instant-read thermometer registers 125–130°F (52–54°C) for carryover to 130–135°F. This will typically take 1–3 additional minutes after the initial sear depending on thickness. For medium cook to 135–140°F. If the steak is browning too quickly while the interior is underdone, reduce heat or move to an oven at 400°F for 3–6 minutes to reach target temp.

Finish to temperature

Transfer the cooked ribeye to a cutting board and tent loosely with foil. Rest 7–10 minutes. Resting allows juices to redistribute and finish carryover cooking.

Optionally sprinkle with 1/2 teaspoon coarse sea salt. Slice the steak against the grain into 1/4–1/2-inch slices. Spoon any pan juices over the slices and garnish with chopped fresh parsley and lemon wedges if desired. Serve immediately.

Pisco Sour

Classic Boca Cocktails

Chef’s Tasting Menu

Caballero

Bife Ancho

Vacio

Centro De Entrana

Bife De Lomo

Entrana Fina Con La Piel

Entrana Fina

Mollejas

Bife De Chorizo

Bife “la Boca”

Flash Fried Brussels Sprouts

Mashed Potatoes

Chili Garlic Green Beans

French Fries “la Boca”

Heart Of Palm

Noqui “la Boca”

Gaucho Plate

Provoleta

Morcilla

Chorizo De La Casa

Empanadas De Calabaza